"As far back as I can remember, I knew I was different," says Alexander Smalls, reflecting on growing up in a Gullah Geechee household. His unique cultural experience shaped his understanding of food and heritage.
"Food was a big part of cultural expression and identity of the African diaspora," he notes, emphasizing the significance of culinary tradition in connecting diverse histories and experiences.
Smalls has studied the foodways of the African diaspora for over three decades, opening acclaimed restaurants and writing award-winning books that celebrate this rich culinary heritage.
The Cecil, his restaurant in Harlem, was named the 'Best New Restaurant in America' by Esquire, showcasing flavors that span from West Africa to China, capturing the essence of diasporic cuisine.
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